(15-Minute!) Stove Top Pizza Crust 🍕 gluten free, dairy free & keto

Looking for a quick and easy low carb pizza? This (15-minute!!) gluten free, dairy free and keto stove top pizza crust is most definitely for you! Plus, no turning on the oven required.

(15 Minute!) Gluten Free & Keto Pizza Crust

Gluten Free & Keto Pizza Crust 🍕

Ready in just 15 minutes!

This quick keto pizza reminds me a lot of pita bread pizza (or at least what I remember those to taste like!). The crust is sturdy, thin and almost crisp. Ideal for those lazy pizza cravings, or hot summer days when you most definitely don’t want to turn on the oven.

I also generally whip this one up as individual pizzettes. The dough keeps well in the fridge for about 5 days, so you can always prep for more dinners of the week.

And for dessert? You can also use some of the dough to make some keto cinnamon roll knots. I like to use a bit of the dough and whip up a small sweet cinnamon bite right on the stove.

Oh, and if you’re looking for a more ‘traditional’ keto pizza, do check out our good ‘n proper pizza crust. It’s made with yeast, and definitely has a more ‘traditionally Italian’ taste, texture and mouthfeel.

The Dairy Free & Keto Dough

You might (or not!) be surprised to hear that we use here what started as our grain-free tortilla dough here…! A little bit wetter, and with a tad bit more baking powder.

Depending on how thin you roll it out, a batch yields roughly an 11-inch pizza. Our preference is to roll it very thin and fold over the edges, keeping in mind that the dough does thicken up while cooking.

Feel free to play around with thickness though. And, as mentioned, keep in mind that the dough keeps well in the fridge for about 5 days, so you can also do individual mini pizzettes too!

Instructions

For the keto dough:

Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water, adding just enough for it to come together into a ball. The dough will be sticky to touch from the xanthan gum, but still sturdy.

Wrap dough in plastic wrap and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. The dough should be smooth and not significantly cracked (a couple here and there are fine). In which case get it back to the food processor and add in more water 1 teaspoon at a time. Allow dough to rest for 10 minutes at room temperature (and up to 5 days in the fridge).

If cooking on the stove top: heat up a skillet or pan over medium/high heat while your dough rests (you want the pan to be very hot!). If using the oven: heat up a pizza stone, skillet or baking tray in the oven at 350°F/180°C. The premise is that you need to blind cook/bake the crust first on both sides without toppings on a very hot surface.

Roll out dough between two sheets of parchment paper with a rolling pin. You can play with thickness here, but we like to roll it out nice and thin (roughly 12 inches in diameter) and fold over the edges (pressing down with wet fingertips).

Cook the pizza crust in your pre-heated skillet or pan, top-side down first, until blistered (about 2 minutes, depending on your skillet and heat). Lower heat to medium/low, flip over your pizza crust, add toppings of choice and cover with a lid. Alternatively you can always transfer it to your oven on grill to finish off the pizza.

Serve right away. Alternatively, note that the dough can be kept in the fridge for about 5 days. So you can make individual mini pizzettes throughout the week.

Recipe Notes

Please note that nutrition facts below are estimated for the dough only, as nutrition values for toppings vary widely.

135 comments

I am in the middle of making this pizza and realized that your directions for oven cooking are unclear! You don’t follow-up oven cooking after telling us to preheat a stone/pan in a 350 oven. Then what???

Has anyone tried to freeze this dough? I’ve been wanting to make big batches and then keep them in the freezer and let them thaw the night before. I got three teenagers and I always try to make prep meals.

Although we generally like thin and crispy crust, we didn’t care for this under our freshly baked pizza. It was more hard than crispy. Good news, I reheated leftovers in the microwave and they were awesome! In the future, I’ll just make it the day before or in the morning which would make it a quick and easy meal for when I’m short of time. Thanks for the recipe!

I put this on a pizza stone at 475 degrees two minutes each side, then coated one side (the top) with a little clarified butter and put back in oven for another 2 min., it was toasty and crunchy, then I put my toppings on, cranked the heat to 500 popped it in for 4 to 5 minutes and it was perfect! Thanks for this recipe, I’m going to use this pizza dough to make crackers too!

Hi, i just made the pizza… i’m not really into cooking but this recipe looked super simple and delicious… the bad part is that i had an issue with the dough, it was super sticky and when rolling it in the parchment paper it sticked on it and it was a mess, finally i could put it in the pan… but it was quite tricky. I want to make it again, can you give me tricks for it. Thanksss Ps: the flavor was magnificent

I finally got my hands on a couple of bags of the de-fatted almond flour. I was wondering if you think using it in one of your pizza dough recipes would help produce a crispier/crunchier crust? I know it’s crazy, but I kind of miss that really crispy frozen pizza type crust and was wondering if the de-fatted flour might help. Same with breading – I’m really interested in finding out if it can deliver improved textures in keto recipes. Do you have any experience or advice with subbing it in for standard almond flour? Thank you for all of your amazing recipes!

Hey there! I just got my hands on some of the de-fatted almond flour (so excited!) and was curious if you’ve tried it in any of your pizza recipes? Ive never used it, but I wondered if it might give a crispier crust? I really miss that thin, crispy, almost bad frozen pizza style (I know it’s so weird) crunch pizza crust. Thank you for so many incredible recipes!

Hi Paola! I did the unthinkable and made this for the first time last night when guests were coming over. I was desperate! She and I are gluten free, I figured I would just not mention that I have also been keto for over a year. Gluten free is gluten free, right?

My 12″ cast iron skillet has somehow gone missing from our basement(so bummed!) but I used a pizza pan with perforations and baked it and it was fine except that it stuck. Not really completely thank God, but a good portion. I guess oiling the pan would have been good! We both liked it a lot but found it a bit on the sweet side for pizza. Make no mistake, the two of us polished it off! Yummy. But I was wondering, can I make it all almond, or is there another flour other than coconut I can sub for the 3T? Thanks again for all your AMAZING recipes, which are ALWAYS great. I look forward to your answer, want to make this again soon! Laurie

I tried this crust recipe today, just as directed, and it was soooooo good. I cooked it in a pan, on both sides, before putting on my toppings and then broiling it. It was very filling, unlike many low carb foods (i.e., cloud bread). I will definitely make this again.

Amazing! My mom’s celiac and lactose intolerant but not on keto and she LOVED the pizza crust (and the cinnamon bites) I made with this recipe, it was delicious and even better that I could eat the same food with everyone else (we used goat cheese instead of cow cheese) without having to make myself a keto meal! This one will be used for years to come even if I’m off keto! Thanks so much for the recipe!!!

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